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Luke Mangan opened his first Salt restaurant in Sydney in 1999, and there are now several Salt and Salt grill restaurants worldwide. Salt Grill brings together the signature dishes from these restaurants, alongside Luke's favourites. Suitable for the home cook and with more than 140 recipes, this book includes simple twists on old favourites like Orange Lamingtons, Rum Raisin and Chocolate Bread and Butter pudding and a Waldorf Salad with Bresaola; and untwisted standards like Lobster Thermidor, Salt and Pepper Squid and Floating Islands. Salt Grill captures the signature freshness and elegance of Luke's food, in recipes that you can cook at home for your family and friends.
Luke Mangan opened his first Salt restaurant in Sydney in 1999, and there are now several Salt and Salt grill restaurants worldwide. Salt Grill brings together
A James Beard Award–winning field guide to artisan salts, with profiles of 80 varieties and 50 recipes that showcase the versatile ingredient. In Salted, Bitt
American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marr
The original, bestselling book that focuses on salt block cooking, with seventy recipes designed for using this unique cooking tool. A precious mineral mined fr
Presents three hundred recipes for all-American standbys and regional favorites hot off the grill, along with recommended techniques and grilling lore.
